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Fudgy Frosted Brownie Cookies

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Fudgy Frosted Brownie Cookies
  • Prep 1 hr 15 min
  • Total 1 hr 15 min
  • Servings 18
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Love deep, dark fudgy chocolate? Whip up a batch of cookies in no time.
Sep 28, 2010

Ingredients

  • 1 cup (250 mL) Bisquick* Mix
  • 3/4 cup (175 mL) granulated sugar
  • 2/3 cup (150 mL) chopped pecans
  • 1/2 cup (125 mL) cocoa
  • 1/2 cup (125 mL) sour cream
  • 1 tsp (5 mL) vanilla
  • 1 egg

  • 2 squares (10 oz/28 g each) unsweetened baking chocolate
  • 2 tbsp (25 mL) butter or margarine
  • 2 cups (500 mL) icing sugar
  • 3 to 4 tbsp (45 to 60 mL) hot water

Steps

  • 1
    Heat oven to 350ºF.Spray baking sheets with nonstick cooking spray. In medium bowl, mix cookie ingredients until well blended.
  • 2
    Drop dough by rounded tablespoonfuls about 2 inches apart on baking sheets.
  • 3
    Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from baking sheets to cooling rack. Cool completely, about 30 minutes.
  • 4
    In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in icing sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.

Expert Tips

  • Tip 1
    Did You Know?: You can freeze frosted cookies tightly covered for up to two months.

Nutrition Information

No nutrition information available for this recipe
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